Last night we had corn on the cob, probably the last of the season. It was great while it lasted.
I also cooked broccoli and cauliflower the way I did on Sunday.
It's important to eat cruciferous vegetables (cabbage, broccoli, cauliflower etc.) at least once a week because they support healthy estrogen pathways (meaning fewer hormonal cancers) and they are the best food out there for the colon.
I chopped the broccoli stems a little smaller, and cooked them with the cauliflower for a couple of minutes before adding the broccoli florets. I find cauliflower florets take longer to cook than broccoli florets.
I served them all plain, with salt and pepper and butter on the side. Click here to read my post on the health benefits of butter.
As a side note, I tried turning the potato gratin leftovers into mashed potatoes. Not really successful. The crusty parts of the gratin wouldn't mash, so it was lumpy. Next time I need to mess with leftover gratin, I will turn it into potato soup. That would have been excellent.
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